Preheat oven to 425 degrees Fahrenheit.

Prepare the cake layers. In the bowl of an electric mixer, beat egg whites until stiff. Slowly add in sugar. With the mixer on low, add flour, then shut off mixer and finish mixing in the flour by hand using a spatula.

Using a pastry brush, brush the bottom of a nine-inch cake pan liberally with oil. Ladle one-fourth cup of batter onto the bottom of the pan and spread thinly using an offset spatula. Continue, depending on how many cake pans you have. Bake cake layers for five minutes, or until top is completely golden. Repeat with all 18 layers.

While cake layers are still hot, carefully wedge an offset spatula between the cake and the pan to separate all the edges, then carefully remove the layer from the pan. Set aside to cool.

Melt chocolate over a double boiler.

In a pot, whisk together eggs and sugar. Cook until warm and smooth. You can strain this mixture if desired.

In the bowl of an electric mixer, beat margarine. Add in melted chocolate, egg mixture, and coffee, and blend until smooth.

Place a cake layer on a stand with a piece of parchment paper underneath. Scoop one-fourth cup of chocolate cream on top of cake layer. Spread thinly using an offset spatula. Continue until all layers are creamed. Use additional cream and the spatula to coat the outsides of the cake.

Prepare the topping. Melt sugar in a sauté pan until golden and liquified. Pour onto a greased baking sheet. Let cool and harden. Once completely hardened, break into shards. Use on top of cake to decorate.

Finish cake by piping rosettes of whipped topping around the exterior edge.